Filed under DessertsIngredients
8 tablespoons unsalted butter, cut into pieces
6 ounces semisweet chocolate, finely chopped
1/4 cup unsweetened cocoa powder
1 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup flour
1 cup toasted pecans or walnuts, coarsely chopped (optional)
1 cup Dulce de Leche
Line a 8-inch square baking dish with foil. Spray with non-stick cooking spray. In a small saucepan melt the butter. Add the semi-sweet chocolate, stirring constantly over low heat until the chocolate is melted. Remove from heat and whisk in the cocoa powder until smooth. Add eggs one at a time, then stir in the sugar, vanilla, and salt. Stir in the flour, then the nuts, if using. Pour half of the batter into the prepared pan. Dollop half of the Dulce de Leche over the brownie batter and drag a knife through the Dulce de Leche to swirl. Pour the remaining brownie batter on top, then spoon on the remaining Dulce de Leche, swirling again with a knife to create a marbled effect. Bake for 35 to 40 minutes. The brownies center will be slightly firm when they are done. Remove from the oven and allow cool completely before cutting into bars.
Most of the specialty brownie recipes I've tried don't end up being any better than a good old chocolate brownie. But these are exceptional! Really exceptional. I might even like them more than my favorite, tried and true brownie recipe. And they really don't require much more effort than a regular brownie. In fact, they are easier to make than a lot of brownie recipes I've seen. Because Dulce de Leche can be so thick, I really wasn't sure how the "swirling" with a knife was going to go, but it worked just fine. They are rich and gooey--the perfect combination of chocolate and caramel. In fact, I think Dulce de Leche brownies are absolutely brilliant!
Who Dished It up First
Adapted from Miss in the Kitchen.